Heat Gelling Properties of Hen's Egg Yolk Low Density Lipoprotein (LDL) in the Presence of Other Protein

✍ Scribed by EIJI KOJIMA; RYO NAKAMURA

• Book ID: 108811052
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 741 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb13278.x